Creamy Ricotta Pancakes with Honey
Light, fluffy, and protein-packed pancakes. The ricotta makes them incredibly soft, while a small drizzle of honey adds a touch of natural sweetness. A perfect celebratory breakfast for toddlers over one year old.
Ingredients
- 0.5 cup Ricotta Cheese
- 1 large Egg
- 2 tablespoons Whole Milk
- 1 teaspoon Honey
- 0.25 cup All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.25 teaspoon Vanilla Extract
- 1 teaspoon Unsalted Butter
Instructions
- In a large bowl, whisk the ricotta cheese, egg, and milk until smooth and creamy.
- Stir in the honey and vanilla extract.
- In a separate small bowl, mix the flour and baking powder.
- Gradually add the dry ingredients to the ricotta mixture. Stir gently until just combined; a few lumps are fine. Overmixing will make the pancakes tough.
- Heat a non-stick skillet over medium-low heat and lightly grease with a small amount of unsalted butter or coconut oil.
- Drop 2 tablespoons of batter per pancake onto the skillet.
- Cook for 2-3 minutes until you see small bubbles forming on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Allow to cool to a safe temperature. Serve as they are or cut into bite-sized pieces for easier handling.
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